Description
A comforting and creamy butter bean stew featuring tender leeks, garlic, and portobello mushrooms simmered in white wine and vegetable stock, finished with double cream and fresh lemon juice. This hearty vegetarian dish is perfect served over rice for a satisfying meal.
Ingredients
Fats and Oils
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) oil
Vegetables and Aromatics
- 2 leeks, cleaned and chopped
- 2 garlic cloves, peeled and crushed
- 4 portobello mushrooms, cleaned and sliced
Legumes
- 500g (2 tins) cooked butter beans
Liquids
- 250ml (1 cup) white wine
- 500ml (2 cups) vegetable stock
- 125ml (½ cup) double cream
- ½ lemon, juiced
Herbs and Seasonings
- 5g (⅛ cup) flat-leaf parsley, finely chopped
Instructions
- Heat fats: Heat the butter and oil together in a large frying pan over medium heat to combine the flavors and prepare the pan for cooking the vegetables.
- Sauté leeks: Add the cleaned and chopped leeks to the pan and gently fry them for about 5 minutes until they become soft and tender, releasing their sweet flavor.
- Add garlic: Stir in the crushed garlic cloves and fry for an additional 1 minute to let the garlic infuse the oil without burning.
- Cook mushrooms: Add the sliced portobello mushrooms, increase the heat to medium-high, and fry for about 5 minutes until the mushrooms are browned and have released their moisture.
- Add butter beans: Tip in the cooked butter beans and stir well, setting the heat to its highest setting to prepare for deglazing.
- Deglaze with wine: Pour in the white wine and let it bubble for 2 minutes, allowing the alcohol to cook off and flavors to concentrate.
- Simmer: Lower the heat until it reaches a slow simmer.
- Add stock and simmer: Pour in the vegetable stock and allow the stew to gently simmer for 5 minutes to blend the flavors.
- Finish with cream and lemon: Stir in the double cream and simmer for another minute to thicken the stew slightly, then remove from heat and sprinkle with fresh lemon juice for brightness.
- Serve: Serve the butter bean stew over rice and garnish with the finely chopped flat-leaf parsley. Enjoy your comforting meal!
Notes
- The stew pairs wonderfully with steamed rice but can also be served alongside crusty bread for dipping.
- For a vegan version, substitute butter with plant-based margarine and double cream with coconut cream or cashew cream.
- You can add spices such as smoked paprika or chili flakes for extra warmth and depth of flavor.
- Ensure the mushrooms are well browned to enhance the umami taste of the stew.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop.
